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0 min
Preparation time
Ingredients for 1 bloody mary, is easily multiplied
baconfor garnish
celery seeda dash
celery stalksfor garnish
freshly squeezed lemon juice1/2 ounce
Horseradish1 teaspoon
Hot saucefew dashes
lemon wedgesfor garnish
pepperoncinisfor garnish
pickled jalapeñosfor garnish
pickles or anything pickledfor garnish
Salt & Peppera pinch
Worcestershire sauce1 teaspoon
Vodka1 1/2 ounces

This take on a classic Bloody Mary is made even better with insanely delicious bourbon maple candied bacon, and a super flavorful salty rim! They’re such a crowd pleaser at brunch, and they’re great to entertain with too!

Bourbon Maple Candied Bacon

  1. Preheat oven to 375℉. Line a large rimmed baking sheet with foil and place a wire rack on top. Arrange the slices of bacon on the rack.

  2. In a medium saucepan, combine the brown sugar, bourbon, and maple syrup. Bring to a boil, then reduce heat to a simmer and cook for 5-7 minutes, stirring frequently, until mixture has reduced in volume and become more syrupy. Brush the bacon slices on both sides with the mixture, then bake for 10 minutes, brush one side again, bake for another 10 minutes, flip, brush the other side, and bake for another 10 minutes. Repeat this process until bacon is crispy and to your desired doneness - it should take about 30-35 minutes total depending on your oven and the thickness/fat content of your bacon. Watch super carefully, as it can burn very quickly!

Salty Old Bay Rim

  1. Combine the margarita salt, old bay, and celery seed on a small plate. Mix together with your fingers to combine.

Bloody Mary

  1. Moisten the edges of your glass with a lemon wedge and rim in the old bay salt. Fill your glass with crushed ice. Add the Pomì Tomato Juice, vodka, lemon juice, Worcestershire, horseradish, hot sauce, celery seed, salt, and pepper. Stir vigorously to combine. Garnish with a celery stalk, the bourbon maple candied bacon, a lemon wedge, a pepperoncini, a few pickled jalapeños, and whatever other garnishes you desire! Serve!

Recipe by Molly Krebs of www.spicesinmydna.com

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